School holiday recipe for 4 - 8 people, takes only 20 mins; recipe has tuna, breadcrumb, cheddar, egg, chive, olive oil, tomato ketchup, pasta, frozen pea and creamed-style corn.
Tuna balls with pea & sweetcorn pasta
Course: School holiday
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Olive Oil: 2 tbsp sunflower or olive oil, for frying
- Egg: 1 large egg, lightly beaten
- Cheddar: 50g cheddar, finely grated
- Pasta: 100g small pasta shapes
- Tuna: 200g can tuna in oil
- Chive: 1 tbsp chopped fresh chives
- Frozen Pea: a handful of frozen peas
- Breadcrumb: 85g fresh breadcrumbs
- Tomato Ketchup: tomato ketchup, to serve
- Creamed Style Corn: half a 418g can creamed-style corn
Directions
- To make the tuna balls, tip the tuna and its oil into a large bowl and stir in the breadcrumbs and grated cheese. Add the beaten egg and chives, then season with a pinch of salt and stir again until everything is well mixed.
- Form into 12 balls the size of ping-pong balls, then chill until you're ready to cook.
- Cook the pasta according to packet instructions, dropping in the peas for the last couple of minutes. Meanwhile, heat the oil in a non-stick frying pan over a medium heat and fry the balls for 8-10 minutes, turning often, until they're golden brown. Drain them on kitchen paper and keep warm.
- Drain the pasta, return to the pan and add the corn. Heat gently for a minute, stirring occasionally, until heated through. Serve with ketchup.
